How To make Gilbert's New York Deli Sweet and Sour Cabbag

4 c Stock, beef
1 ea Carrots
1/2 Onions; chopped
4 oz Prego
1/8 c Raisins
3/16 c Vinegar, white
1/8 c Parsley
1/2 ea Turnips
1/2 cn Tomatoes
1 ea Bay leaves
1 Leeks; white part, chopped
1/2 c Beets; chopped
1/2 ea Potatoes
1 1/2 tb Prego
3/8 c Sugar
3/4 c Cabbage, shredded
Peel and slice carrots and turnip or parsnip. Peel and dice potato. Combine ingredients in large soup kettle. Bring to boil over high heat. Reduce heat, cover, and simmer 1 hour, until vegetables are tender and flavors meld. Remove bay leaves after first 30 minutes. Sylvia's comments: Fine soup, reheats well. From the Dallas _Morning News_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005